Red bean curry

A hearty, protein-rich Indian curry made with red beans simmered in onion-tomato masala. Perfect with rice or chapathi.

🫘 Ingredients

• Red beans (rajma) – 100 g
• Big onion – 1 (finely chopped)
• Ripe tomatoes – 2 (chopped)
• Ginger garlic paste – 1 tbsp
• Green chilies – 2 (slit)
• Curry leaves – few
• Coriander leaves – for garnish
• Salt – as needed
• Oil – 2 tbsp

🌶️ Spice Powders

• Garam masala – 1 tsp
• Turmeric powder – 1 tsp
• Cumin powder – 1 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Amchur powder (dry mango powder) – ½ tsp

👩‍🍳 Method

1. Soak & cook beans
   Soak red beans overnight or for 8–10 hours. Pressure cook with enough water for about 3 whistles until soft. Lightly mash and keep aside.
2. Prepare masala base
   Heat oil in a pan. Add curry leaves, green chilies, onion, and sauté until onions turn soft and golden.
3. Add aromatics
   Add ginger garlic paste and sauté until raw smell disappears.
4. Tomato & spices
   Add chopped tomatoes and cook until they become soft and mushy.
   Then add all spice powders and salt. Mix well and cook until oil starts to separate.
5. Add beans
   Add cooked red beans and mix well with the masala.
6. Simmer
   Add required water to adjust consistency and simmer for 2–5 minutes so flavors combine well.
7. Finish
   Garnish with fresh coriander leaves.

🍽️ Serving Suggestions

• Steamed rice 🍚
• Chapathi / roti
• Jeera rice or ghee rice also pairs well

 Nutrition Benefits

• High protein: Red beans help build and repair muscles
• Good fiber: Supports digestion and keeps you full longer
• Heart-friendly: Low in fat and rich in plant nutrients
• Diabetes-friendly (when portion controlled): Slow-digesting carbs help manage sugar levels
• Iron-rich: Helps improve energy level

Cooking tips 

• Always soak for 6–8 hours or overnight
• Pressure cook until soft (2–3 whistles usually)
• If beans are very small and fresh, they may cook faster than regular rajma
• Add salt only after beans are cooked (helps them soften better)
• A pinch of baking soda (optional) can help soften faster if beans are old